Description
Warm, gooey cinnamon rolls infused with pecan pie filling, drizzled with caramel and topped with toasted pecans.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 cup pecan pie filling
- 1/2 cup caramel sauce
- 1/2 cup toasted pecans
Instructions
- Mix together the warm milk, sugar, and yeast in a large bowl. Let it sit for about 5 minutes until it becomes frothy.
- Add the melted butter, egg, and salt to the yeast mixture. Gradually incorporate the flour, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour.
- Roll the dough into a large rectangle, about ½ inch thick. Spread the pecan pie filling evenly over the surface.
- Mix the brown sugar and cinnamon in a small bowl. Sprinkle this over the filling.
- Roll the dough into a cylinder and slice it into 1 to 2 inch pieces. Place in a greased baking dish cut side up.
- Cover the rolls and let them rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the rolls for 25 to 30 minutes until golden brown.
- Drizzle the warm rolls with caramel sauce and sprinkle toasted pecans on top.
Notes
Make-ahead: Prepare the dough the night before and refrigerate. Allow to come to room temperature before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 275
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pecan pie, cinnamon rolls, breakfast, holiday treats, American desserts